Vegan Chocolate Cake with Wild Berry Frosting
 
Recipe Type: Dessert
Prep time: 30 minutes
Cook time: 45 mins
Total time: 1 hour and 15 minutes
Serves: 8-10 people
 
Ingredients:
1) Cake: 
3 cups of Flour
½ cup of Cacao
2 cups of Brown Sugar
2 teaspoons of baking powder
1 teaspoon salt
1 tablespoon of cinnamon
1 tablespoon of ginger
2 cups of mylk (soy or coconut)
1 and ½ cups of coconut oil, liquid
¼ cup of apple cider vinegar
1 tablespoon of vanilla extract
2 chia eggs (2 tablespoons of chia and 6 tablespoons of water, mixed and left for 5 minutes before adding)
 
2) Frosting:
½ cup non hydrogenated vegetable shortening
3 cups of icing sugar
1 tablespoon of vanilla extract
3-4 tablespoons of wild berries (fresh or de-thawed).
2-4 tablespoons of mylk (soy or coconut), depending on frosting consistency
 
Instructions:
 Preheat oven to 180C and line a 26 inch cake tin.
 
In a large bowl, sift and mix the dry ingredients: flour, cacao, sugar, baking powder, salt, cinnamon, ginger and salt.

In a separate bowl, combine the wet ingredients: mylk, coconut oil, vinegar, vanilla and chia egg. Stir in the dry ingredients into the wet ingredients until you have a smooth mixture, and all is well mixed.
 
Fill your cake tin, and bake for 45 minutes. Insert a toothpick into the middle and if it comes out clean, then pull it out of the oven and transfer to a wire rack to cool. 

Using an electric whisk, blend all the frosting ingredients together (as you can see I didn't do this as I wanted to experiment with a rougher version to see and taste the berries). Place frosting in piping bag, and frost as you like. I didn’t have a piping bag, so I simply spooned on the frosting and smoothed it with a knife. Not as pretty, but equally as delicious!

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Love and light,
 
Penelope

VEGAN VANILLA BEAN CRÈME BRULEE

​​Recipe Type: Dessert
Prep time: 30 minutes, plus refrigeration time
Cook time: 10 mins
Total time: 40 minutes
Makes:  4-6 Brulee’s depending on serving size of dishes.
 
Ingredients:
3 cups of Mylk (Coconut or Soy)
½ cup corn starch
1 cup sugar, plus 1/3 to make brulee
3 tablespoons of vanilla extract
One vanilla bean, seeds scaped out
Pinch of turmeric, for colour.
 
Instructions:
In a small – medium saucepan, mix mylk and cornstarch with a whisk and set aside for five minutes. Then add sugar, vanilla extract and seed, and turmeric and cook over medium-high heat just until boiling.Reduce the heat to medium and whisk continuously.
Continue to cook until the mixture becomes thick in texture, this should take about 5 minutes.

Pour the mixture into your ramekins or serving dishes, and smooth the tops. Let them cool for 10 minutes; then chill in the refrigerator for 3 hours or overnight.